Quick bratwurst pan

Ingredients for 4 servings:

• 4 bratwursts, coarse, uncooked
• 3 bell peppers (red and yellow)
• 1 onion(s)
• 8 tomatoes, dried
• ¼ liter vegetable broth
• 2 tbsp vegetable oil, for frying
• 1 handful of parsley, chopped
• Cream (or sour cream)

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Cook the sun-dried tomatoes in the vegetable stock until soft, then remove from the stock, squeeze out the excess water, set aside, and let cool. Reserve the stock. Finely dice the onion. Wash the bell peppers, remove the stems and ends, remove the seeds and skins, and cut the peppers into pieces approximately 1.5 x 1.5 cm in size. Brown the sausages in a large pan in a little vegetable oil until well browned, then add the diced onions. Then add the bell peppers and simmer. Cut the cooled tomatoes into strips and add to the pan, simmering briefly. Then add the vegetable stock in which the sun-dried tomatoes were cooked and cook everything until the peppers just have a bite. Garnish with cream or sour cream, if desired. Finally, sprinkle with chopped parsley. Serve with mashed potatoes or wholegrain rice.